Dacquoise
Ingredients
for 8 people
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300 g dark chocolate 68%
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180 g of YUMGO White
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60 g brown sugar
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180 g vegetable milk
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80 g coconut oil
Steps
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Heat the vegetable milk. Just before it boils, mix the milk with the chocolate to melt it.
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Add the coconut oil to the milk mixture then mix.
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Cool the mixture until it is just warm.
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Beat YUMGO Blanc until stiff, using the maximum speed of the mixer.
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Incorporate the sugar gradually during the expansion of YUMGO then pour over the melted chocolate.
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Mix gently with a spatula.
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Pour into the containers.
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Keep cool for 2 to 3 hours.
ITALIAN MERINGUE MACAROON SHELLS
Retrouvez la recette en vidéo :
Ingredients
Meringue Ingredients:
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300 g caster sugar
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110g water
Tant pour tant ingredients:
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300g ground almonds
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300g icing sugar
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33 g of fiber from YUMGO
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12 g of YUMGO White Powder
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103 g of water (to hydrate the powder)
Process
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Preheat the oven to 140°C.
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Heat the water and the sugar to obtain a syrup between 118°C and 120°C.
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Mix Yumgo White Powder and water to rehydrate it.
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At the same time, whip rehydrated YUMGO White for about 3 minutes at maximum speed (10) of the stand mixer.
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Lower the speed of the robot when incorporating the hot sugar syrup (4-6).
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Once the syrup has been incorporated, leave to simmer for an additional 4 minutes at maximum speed to obtain a firm meringue.
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For tant pour tant, mix YUMGO White Powder and water to rehydrate it.
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Make the tant pour tant, add rehydrated YUMGO White Powder to form the marzipan.
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Once the meringue has cooled slightly, mix a first part of the meringue in the tant pour tant to loosen the mixture.
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Add the rest of the meringue and gently macaroon to obtain a homogeneous, smooth and shiny mixture.
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Pipe on a baking sheet with a baking sheet or silpat.
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Tap the plate on the work surface.
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Bake for 16 minutes at 140°C, key open.
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Once out of the oven, leave the macaroons to finish cooking on a baking sheet for 10 minutes and leave to cool.